- 08 May 2026
- 2 views
- 12 posts
Ingredients:
- Raw mangoes (green, firm, and tart) – 4 medium-sized
- Salt – 3-4 tbsp (adjust to taste)
- Turmeric powder – 1 tsp
- Red chili powder – 1-2 tbsp (adjust to taste)
- Mustard seeds – 1 tbsp
- Fennel seeds – 1 tsp (optional)
- Asafoetida (hing) – 1/4 tsp
- Fenugreek seeds (methi dana) – 1/2 tsp
- Jaggery or sugar (optional, for sweetness) – 1 tbsp (optional)
- Mustard oil – 1/2 cup (or any cooking oil you prefer)
- Cumin seeds – 1 tsp
Instructions:
1. Prepare the Mangoes:Wash the mangoes thoroughly and wipe them dry with a clean cloth. It’s important to ensure that there is no moisture left on the mangoes.
Cut the mangoes into small cubes or slices, removing the seed, and keep them in a bowl.
2. Mix the Spices:
In a large bowl, add the chopped mangoes along with salt, turmeric powder, and red chili powder. Mix well to ensure that all the mango pieces are coated with the spices.
Leave the mangoes in this mixture for about 2-3 hours to allow them to release some moisture.
3. Prepare the Tempering:
In a small pan, heat the mustard oil. Once it is hot, add the cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, and asafoetida. Let them crackle for a few seconds.
Add jaggery or sugar to the tempering if you like your pickle with a bit of sweetness. Stir well and cook for another minute. Remove from heat.
4. Combine Mangoes with Tempering:
Pour the tempering over the marinated mangoes and mix thoroughly to coat the mango pieces evenly with the spices and oil.
Add extra red chili powder or mustard seeds if you prefer a spicier pickle.
5. Storage:
Transfer the prepared mango pickle into a clean, airtight jar. Press the mango pieces down with the back of a spoon to ensure there is enough oil to cover them.
Seal the jar and leave it in a warm place for 4-5 days. Shake the jar gently once or twice a day to ensure that the mangoes stay submerged in the oil.
After a few days, the flavors will start to develop, and your homemade mango pickle will be ready to enjoy!
Tips:
For more flavors: Some people like to add garlic or ginger while preparing the pickle. You can sauté chopped garlic in the tempering to enhance the flavor.Oil: Use mustard oil for an authentic taste, but you can also substitute it with other oils like sunflower or sesame oil.
Shelf life: This pickle can be stored for several weeks or even months if stored in a cool, dry place. Ensure that the mangoes are always covered in oil to prevent spoilage.
Adjust spices: The amount of chili powder can be adjusted based on your spice tolerance.
Serving Suggestions:
Enjoy your homemade mango pickle with hot rice, parathas, curd, or even sandwiches. It’s the perfect side dish to complement the main course and adds a wonderful tangy kick to any meal.
Tags
mango, pickle, homemadepickle, indianpickle, spicyrecipe, easyrecipe, tangyrecipe, summerpickle, rawmangoUser Reviews (0)
No reviews yet!
